History of Coffee from Brazil
Brazil has long been the world’s largest coffee producer, shaping global coffee culture and trade. While the country is often associated with high-volume, commercial production, the specialty coffee movement in Brazil has steadily grown over the past decades. Producers across different regions are increasingly focusing on quality, experimenting with post-harvest methods, and developing more traceable and expressive coffees.
Nordic Approach started sourcing from Brazil in 2012, focusing on unique coffees from lesser-known regions with the potential to break away from typical Brazilian flavour profiles. Our approach relies on building long-term relationships with small and medium-sized producers who are willing to experiment, adopt improved practices, and scale production.
Coffee Production in Brazil
Coffee in Brazil is grown and managed according to farm size, production goals, and the producer’s access to agronomic knowledge and financial resources. Labour is a major expense, so mechanical harvesting is common on large or flat farms, while smaller or hilly farms optimise manual picking.
Climate variability and the cost of selective picking make uniform ripeness difficult to achieve, but selective harvesting has proven to improve cup quality when producers are incentivised.
The primary processing methods are pulped naturals and naturals, with naturals representing the majority of volumes. At Nordic Approach, we specialise in natural coffees and special preparations such as whole cherry fermentations, occasional yeast inoculations, and specific drying protocols.
Fermentation typically lasts 60–80 hours, although we have specific protocols with long-term partners ranging between 48–120 hours, depending on the site and post-harvest set-up. Traditionally, drying is almost entirely done on concrete patios, but we also see success with raised beds for better aeration and even drying. In Mantiqueira de Minas, smallholders often invest in drying boxes to achieve more control. Temperature variations, from 30°C in the day to colder mornings and evenings, affect drying consistency, and producers make small adjustments to preserve quality.
What Coffee Varieties Are Grown in Brazil?
Brazil grows a wide range of Arabica coffee varieties, reflecting the country’s diverse climates and landscapes. Common varieties include Mundo Novo, Catuai, Bourbon, Icatu, and Catucaí, each offering distinct profiles and adaptability to local conditions.
Producers working with Nordic Approach often focus on these traditional cultivars while testing experimental hybrids that enhance cup quality and resilience. This variety mix allows Brazil to maintain consistency at scale while still producing expressive and traceable specialty coffees.
Coffee Growing Regions
Brazil’s vast coffee belt stretches across several major producing states, each with unique microclimates and cup characteristics. Some of the most prominent Brazilian coffee regions include:
Sul de Minas
Known for balanced, sweet coffees with chocolate and nut notes. Home to many smallholders experimenting with fermentation.
Cerrado Mineiro
Produces clean, structured coffees with good body and mild acidity.
Mantiqueira de Minas
High altitudes and cool temperatures create fruitier, more complex profiles; a focus region for many specialty producers.
Mogiana and Espírito Santo
Known for traditional flavour profiles and growing focus on selective picking and processing innovation.
Our sourcing highlights producers from lesser-known areas that are breaking from traditional profiles, creating fruit-driven naturals, special preparation lots, and distinct fermented coffees.
Flavor Profiles of Brazilian Coffee
Brazilian coffee is known for its versatility and broad flavour spectrum. Classic Brazilian profiles are chocolatey, nutty, and low in acidity, offering smooth, balanced cups ideal for espresso blends. Increasingly, however, specialty Brazilian coffees show fruit-forward, expressive, and complex characteristics—especially from natural and fermented lots.
Through long-term partnerships, Nordic Approach works with producers to refine selective picking and processing methods that enhance flavour clarity and consistency. These efforts produce coffees that range from approachable and sweet to vibrant and fruit-driven.
Impact and Collaboration
Our partnerships prioritise long-term collaboration with small and medium producers, supporting a wide range of high-scoring and more approachable natural coffees, while helping producers consistently improve quality and scale production.
Selective picking, although more costly, can create opportunities for a clearly differentiated product and good premiums when paired with clear commitments and good planning. This ensures quality without compromising livelihoods.
Brazil’s coffee market is dominated by commercial farms and C-Price-linked pricing, often leaving producers vulnerable. Nordic Approach focuses on fair, stable pricing and transparency in the supply chain, enabling producers to prioritise quality and experimentation.
Open communication and shared data empower producers to improve practices, and the younger generation is embracing fermentation experimentation, raising Brazil’s potential for expressive specialty coffees.